About Caro

Creamy, hearty, thick, delicious, and seriously easy to make. Too good not to share.

Ingredients:

3 skinless chicken breasts, cubed

3 diced tomatoes

1 can coconut milk

1 minced onion

1 minced garlic clove

2 Tbs tomato paste

2 Tbs extra virgin olive oil

curry powder, to taste

sea salt to taste

pepper, to taste

Warm the olive oil in a saucepan at medium heat. Once it’s warm sautee the onion and garlic, about 2 minutes. Add the curry powder (I used about 1/2 Tbs) and cook it for about 1 minute. Once it’s done add the cubed chicken and cook until no longer pink. Add the coconut milk and dissolve the tomato paste in it. Bring to a boil, throw in the diced tomatoes, and bring temperature down to low. Let it simmer to reduce the liquid, add salt and pepper to taste.

Here’s what to do when the prospect of stepping out and having your nose fall off is just too much to bear.

Warmup:

50 jumping jacks

Active stretching

Workout:

1st Set:

-5 burpees

-10 squats (I went for full range of motion variation, or Ass to Grass, as they’re commonly known)

Rest 30 seconds

2nd Set:

-8 burpees

-15 squats

Rest 45 sec.

3rd Set:

-10 burpees

-20 squats

Rest 1 min.

THE ASS TO GRASS SQUAT:

Squat, baby, squat. No baby required, though.

… and come back up strong, engaging glutes and core.

2 sets each of:

-30 side lunges (15 reps each side)

-20 glute bridge

Rest 30 sec. in between

THE SIDE LUNGE:

Side lunge: Feet about shoulder width apart.

… then bend one knee and come down pushing your butt back. Keep your spine neutral, don’t allow it to round. With a strong push through the heel, use your bent leg to push yourself back to standing position. Repeat 15x with the same leg, then switch.

THE GLUTE BRIDGE:

Glute bridge: Start laying on the floor, with your heels close to your butt.

… then push your hips up. Way up. Squeeze your glutes as hard as you can, then slowly bring down and repeat. Note the hips do not rest entirely on the floor again in between reps– it’s just a dynamic up-and-down.

To finish:

– 3 sets of 1 minute planks.

Rest 30 sec. in between each

Plank: Don’t arch your back or allow your hips to collapse down.

Stretch.

And there you have a full body exercise (albeit with a bit more emphasis on lower body, which is the way I like it) that doesn’t even require any equipment. This works endurance and strength. Extra points if you use your baby, your fat cat, or any other creative prop for additional resistance.

I really don’t want to say this but I have to say it because YEAH. If you’re exercising with your baby (or your cat for that matter) use common sense and if something feels unsafe/off/too tough put the child down. Put. the child. down. But you’re smart peeps and you know this already, right? Right.

Even in all its modesty there is a reason why this Middle Eastern mix of mashed chickpeas is so famous worldwide. See, this extremely easy and dirt cheap dip is crammed protein, dietary fiber, iron and Vitamin C.

Hummus is very versatile and can be used in a number of ways: as an appetizer, a dip for veggies and flat bread, a spread on sandwiches and wraps, and on top of salads.

I’m a huge supporter of hummus being used as a staple in kids’ diets as well… it is so much better than any ranch dip they could smother their baby carrots in, my god.

This is the most basic, easy, no-nonsense all natural hummus recipe you could hope for. Of course you could use canned chickpeas, and darling, if that helps you actually make hummus and eat it instead of a package of Oreos, then go for it! I chose to showcase here how I make it myself while cooking my own chickpeas to clear up any confusion people may have about that process. Hint: It’s actually super easy ;) Besides, like any Certified Mexican™ can tell you, there is no comparing the flavor of canned beans to that of a delicious pot of freshly cooked ones. Dreamy.

Ideally you will begin the process the night before by leaving the chickpeas to soak, though I sometimes skip this step if I happen to forget.

Also, be warned I like to cook chickpeas in big batches because once cooked they freeze beautifully and can be used in the future for new hummus batches, or soups and stews, side dishes, on salads, etc. WIN.

Place the 3 C uncooked chickpeas in a large bowl and add water making sure the water covers them over by one inch, and leave soaking overnight. The following day drain the soaking water and rinse the chickpeas. Pass them to a saucepan and cover in water. Bring water to a boil.

Once it begins boiling, cover the saucepan and bring the heat down to low. Leave them cooking for about 20 minutes, always making sure the water doesn’t completely evaporate (add more if needed). Chickpeas will be cooked when they’re tender but firm, with no indications of tough or gritty centers.

There! Now you have fresh chickpeas, free of preservatives or chemicals. Yeah! Freeze the leftovers in 1 cup batches and they will be ready for next time.

To make the hummus:

Place 1 C of cooked chickpeas in the blender. Add 1 Tbs of Tahini, the juice of 1/2 lime, 1 Tbs of olive oil, 1 small garlic clove, and sea salt to taste. Blend it all into the desired consistency (add more olive oil or water from where you cooked the chickpeas if you need to make it less dense) and that. is. all. See? Blend. Wham. You’re done.

Every so often my students will ask the names of songs or artists we use in class, so here you go! A list of some of the songs (new and old) with direct links to their videos in YouTube. WHO LOVES YOU?

Has it really been since December that I last wrote here? All you need to know is I’m full of ideas and projects, which can only be a good thing for you, my dear reader. Alrighty then, on to business. Of the munchy kind.

“I’m too busy to eat right.”

“Hey, I’m lucky I even get to sit down and eat.”

“I just grab whatever because I’m always on a rush.”

And so on. I’ve heard it all, and dude, I’ve said it all. And you know what I say now? Bull to the shit.

Making healthier food choices can be easy– if you make it easy on yourself.

Listen, I’m no different than you and if I’m rushing to get things done and the baby has decided that she will shrill-scream to the top of her lungs lest she’s held with both arms and bounced like a human trampoline, but I’m starving and on one side there’s a salad to be chopped, assembled and dressed, and on the other side there’s a bunch of ready to eat Oreos, then fuck it and damn straight I’m stuffing those Oreos in my mouth– except I’m kissing them first for being the lifesavers they are.

Been there. Done that. Learned from it.

It doesn’t mean I’m failing as a human being for not being able to do it all at once. It doesn’t mean my baby is a demanding tyrant who won’t let me eat. It just means I have to make things easier on myself.

What this means to me is that on the weekends, when hubs’ work load may be lighter and older sisi Anna is around to help hold the baby I go on a two hour cooking and prepping rampage. If you give it even a little bit of thought you will find a pocket of time here or there where your life situation will allow for you to do the same. And there’s no shame in asking for help. Think about it: if eating is something you have to do every single day, isn’t it worth your while to give yourself the best chance of success by using a bit of time to set up a few healthy meals? I sure think so.

And here is a recipe ideal for this purpose: a truly super soup. Full of protein and nutrition, this is a meal you won’t regret. I made a HUGE batch of it, and am I ever thankful because it has made for a healthy lunch the last three days as I’ve been squeezed for time to cook. Store it, freeze it, keep it handy. Make it easier on yourself.

The Super Soup

4 C vegetable broth

1 C uncooked quinoa

1/4 C dry lentils

1/4 C dry split peas

1/4 C cooked chickpeas (you can used canned, but what I do is I cook dry chickpeas and freeze them in batches for cases like this)

Bring your veggie stock to a boil and add the quinoa, lentils, split peas, and bay leaves. After 15 minutes, add the onion, chickpeas and frozen veggies. Let it all simmer together at low heat for about 10 minutes more, add salt and pepper to taste, a bit of mustard powder, and sprinkle with dry parsley. Donezo. Seriously, that’s it peeps. Just remember to remove the bay leaves when serving.

To serve you can add goat, feta or panela cheese, or skip those to keep things vegan. Do not, however, skip out on the fresh cilantro. It makes things sooooooo good.

I love this kind of soup because it’s so easily transformed into something different. Add or remove any ingredients you want. Is it too bland? Add paprika. In the mood for zing? Ginger powder! Feeling daring? Chipotle powder (or adobo, omg yum). See? Now I’m hungry all over again just thinking of the possibilities. ENJOY.

I hate winter. Then I love it. Which means I didn’t really hate it to begin with, it just annoys the crap out of me. The idea of six months of cold, darkness and –gasp– absolutely NO cute shoes is enough to have me in fetal position in a corner, holding myself and rocking.

But then there’s fireplaces, Christmas, playing in the snow, hot drinks, and creamy soups, and things don’t seem all that bad after all.

Creamy soups. Today’s order of the day.

Although this soup requires minimal ingredients, it is the kind of food that gives you warm, fuzzy feelings inside; it makes your innards giggle with childish joy and next thing you know you’re polar bear hugging the shit out of the mailman and the bank teller. Consider yourself warned.

For this soup I used one of my new (to me) discoveries, a favorite ingredient of mine for the cold months. Please meet Miss Kabocha:

Otherwise known as butter cup squash, this lil’ pumpkin is sweet and of beautiful, creamy, spreadable texture. Well, like butter!

And as with many other concoctions I cook, how do I know this is good? Because the husband loved it. That is all you need to know.
Ok fine, I’ll tell you more. Stephen is picky-ass-picky um, particular about his soups. They have to be just the right texture, not too watery and not too thick; they have to have the precise amount of savoring, not too salty, not too bland. The flavors need to be craftily meshed together through the right amount of simmering. You get the picture. Me? Throw shit in a pot and call it a day. There ain’t nothing that can’t be fixed with more water or salt, me says.

So maybe I’m not your most reliable source for tasty soups since my bar is low way down there, but trust the husband. He knows his shizz.

Kabocha (Butter nut) Squash Soup

1 kabocha squash

2 Tbs butter (or vegan spread)

a splash of coconut milk (or your milk of choice)

sea salt to taste

Begin with slicing the squash in half and placing both halves with the cut parts facing down on a baking sheet. Broil in the oven at 350 F for about 40 minutes, until the squash is super tender. Once ready, use a spoon to remove the seeds. Spoon out all the meat and place it in a blender with a little bit of water. Blend well.

Melt the butter in a saucepan and add the liquified squash. Add the splash of milk and salt, and bring to a rolling boil. Once the mixture is boiling lower the temperature to leave it simmer. Adjust your seasoning to taste, and add more milk until you reach your desired consistency.

And this is the part where you can make things interesting. If you wish, go crazy with the toppings. Here are some ideas of things you can sprinkle on top:

-Crumble cheese (like Feta or Panela)

-Roasted pumpkin seeds

-Hemp seeds

-Nutritional yeast

-A dash of chipotle adobo, to make it hot and spicy.

-Crumbled walnuts

Many possibilities for different flavors! Suddenly winter doesn’t seem so looming and dark. Now we just gotta work on designing high heel cute snow boots.